Mango biryani soup with chickpeas

The strong flavours combine to create a unique, and delicious tasting soup.


Prep Time: 30 minutes

Cook Time: 15 minutes

Serves: Serves 4

Cuisine: Indian


  • Basmati rice 100g
  • Shallot, diced 1
  • Ginger, peeled and sliced 15g
  • Ghee 1 Tbsp
  • Curry powder 1 Tbsp
  • Coconut milk 500ml
  • Vegetable stock 850ml
  • Mango, diced 1
  • Lime, zest and juice 1 Large lime
  • Brown sugar Pinch
  • Chickpeas 250g
  • Ground cinnamon Pinch
  • Coriander To garnish


  1. Cook the rice in boiling salt water according to the directions on the packet.
  2. Fry the shallot and ginger in hot ghee. Add the spices and fry for a few more minutes. Add the coconut milk and 750ml stock, bring to the boil and simmer for five minutes.
  3. Remove from the heat and add the mango, lime juice, salt and a pinch of sugar, then blend using a hand blender.
  4. Heat the remaining stock in a small pot. Add the chickpeas and cook for five minutes with a lid on. Season with cinnamon and salt to taste.
  5. Divide the rice between deep plates, cover with the soup then place the chickpeas in the middle of the soup and garnish with lime zest, chilli flakes, curry powder and coriander.
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